If you’ve ever found yourself with an abundance of fresh, ripe tomatoes and wondered what to do with them, juicing tomatoes for canning is the perfect solution. Not only does it preserve the vibrant flavors of summer, but it also ensures you have a versatile ingredient ready for soups, sauces, and more throughout the year. In this guide, we’ll walk you through the process of juicing tomatoes for canning with easy-to-follow steps and expert tips.
Why Juice Tomatoes for Canning?
Tomato juice is a kitchen staple that can be used in countless recipes. Canning your own tomato juice allows you to:
– Control the quality and flavor of the juice.
– Avoid preservatives and additives found in store-bought versions.
– Save money by utilizing homegrown or bulk-purchased tomatoes.
Whether you’re a seasoned canner or a beginner, this process is simple and rewarding.
What You’ll Need
Before you start, gather the following tools and ingredients:
Equipment:
– Large pot
– Food mill or juicer
– Fine mesh strainer (optional)
– Sterilized canning jars with lids
– Water bath canner or pressure canner
– Ladle
Ingredients:
– Fresh tomatoes (about 23 pounds for 7 quarts of juice)
– Bottled lemon juice (2 tablespoons per quart jar)
– Optional: Salt (1 teaspoon per quart jar)
Step-by-Step Instructions
1. Select and Prepare Your Tomatoes
Choose fresh, ripe tomatoes free from blemishes or rot. Varieties like Roma or San Marzano are ideal due to their meaty texture and lower water content.
- Wash the tomatoes thoroughly under running water.
- Remove stems, cores, and any damaged spots.
- For easier processing, cut larger tomatoes into quarters.
2. Heat the Tomatoes
Heating your tomatoes before juicing is essential to prevent separation (where liquid rises to the top and solids settle at the bottom). Follow these steps:
- Place a small batch of tomatoes in a large pot.
- Crush them lightly with a spoon or potato masher to release juices.
- Bring the mixture to a boil over medium heat while stirring constantly.
- Gradually add more tomatoes, continuing to crush them as they soften.
- Once all the tomatoes are added, simmer for 5 minutes.
3. Extract the Juice
Now it’s time to separate the juice from skins and seeds:
- Run the heated tomato mixture through a food mill or juicer to remove skins and seeds.
- For smoother juice, strain it through a fine mesh strainer.
Pro Tip: If you prefer a thicker juice, run discarded skins through the food mill again to extract every last drop.
4. Acidify for Safety
To ensure safe canning, acidify your tomato juice:
- Add 2 tablespoons of bottled lemon juice (or ½ teaspoon citric acid) to each quart jar before filling.
- This step is crucial as it lowers the pH level, preventing harmful bacteria like botulism from growing.
5. Fill and Seal Jars
- Heat the extracted tomato juice until it reaches a rolling boil.
- Using a ladle, pour hot juice into sterilized jars, leaving ½ inch headspace at the top.
- If desired, add 1 teaspoon of salt per quart jar for flavor.
- Wipe jar rims clean with a damp cloth and secure lids tightly.
6. Process Jars
The final step is processing your jars to ensure they’re shelf-stable:
Water Bath Canning:
- Place jars in a water bath canner with enough water to cover them by at least 1 inch.
- Bring water to a boil and process for 40 minutes (adjusting for altitude as needed).
Pressure Canning:
- Follow your pressure canner’s instructions for processing tomato juice at 10 PSI for 15 minutes.
Expert Tips for Success
– Use Fresh Lemon Juice Sparingly: Always use bottled lemon juice instead of fresh; it has a consistent acidity level necessary for safe canning.
– Don’t Skip Heating Before Juicing: Heating prevents separation in your final product.
– Label Your Jars: Include the date so you can use older jars first.
Enjoy Your Homemade Tomato Juice
Once your jars are processed and cooled, store them in a cool, dark place for up to one year. The next time you’re making chili, pasta sauce, or even Bloody Marys, your homemade canned tomato juice will be ready to shine!